Poulet Chasseur Poultry


From the kitchen of Maureen / Marylin Letson view more

Prep time: 1 hour total

Serving size: 6


4 to 6 boneless chicken breast halves
1 package Good Seasons Garlic Salad Dressing (I haven’t found this recently but have substituted Good Seasons Italian or Zesty Italian dressing)
½ cup shallots, sliced
1 lb white mushrooms, quartered
¼ lb (1 stick) butter
2 T flour
1 lb can tomatoes
2 tsp oregano
1 ½ cups white wine


• Sprinkle chicken breast halves with 2 tsp of the salad dressing mix and brown slowly in enough oil to coat skillet. Remove breasts and tent to keep warm.
• Discard oil, then melt butter in same skillet. Sauté shallots and mushrooms.
• Add 2T flour to shallots and mushrooms and mix well (Mixture will be thick). Add can of tomatoes, oregano, remaining salad dressing mix and white wine. Stir to combine and deglaze the pan, scraping any bits from pan.
• Add browned chicken and juices. Simmer until chicken is tender, approximately 45 min.

Serve with rice or mashed potatoes.